Method:
Soak chickpeas in water overnight.
Cook in a pressure cooker for 2 whistles or till soft to touch.
Heat oil and saute onions, ginger, garlic and curry leaves.
Make a paste of coriander powder, chili powder, turmeric powder and garam masala with little water.
When onions begin to brown, add the paste and saute for 5 mins. Add the cooked chickpeas along with the water in which it was cooked, tomatoes and adjust salt. Let it simmer on medium flame till gravy acquires desired consistency.